Italian Chicken Cutlet Sandwich

• 3 tbsp Canola Oil
• 8 Basil Leaves
• 2 Roma Tomatoes
• 4 Onion Rolls
• 2 lb Chicken Breast
• 1 tsp Salt
• 1/4 tsp Ground Black Pepper
• 1 tsp Lemon Juice
• 1 tsp Dried Tarragon
• 1/2 tsp Garlic Powder
• 1 tsp Onion Powder
• 3 tbsp Canola Oil
• 2 cup Bread Flour
• 1 1/2 cup Milk
• 1/4 tsp Ground Black Pepper
• 1/2 tsp Salt
• 1 tbsp Salted Butter
• 1/4 cup Mayonnaise
• 1/2 cup Shredded Italian Blend Cheese
• 1/4 tsp Crushed Red Pepper
• 1 pinch Garlic Powder
• 1/4 tsp Lemon Juice

1. I used extremely large chicken breasts (about 16 ounces each), so I just cut them as if butterflying them, but cut all the way in half so there were 4 thinner 8-ounce pieces.
2. If you use smaller chicken breasts, you may want to just pound them out slightly to thin them instead.
3. Add chicken and remainder of marinade ingredients to a medium bowl.
4. Let marinate overnight.
5. In two separate dishes for the dredges, pour the flour, salt, and pepper in one.
6. Pour the milk in the other.
7. Take each piece of chicken and dredge it lightly in the flour mixture, then the milk, then dredge again lightly in the flour.
8. In a medium skillet, heat 3 tablespoons of canola oil over medium heat.
9. When heated, add one piece of dredged chicken at a time.
10. Cook each piece 4 minutes on each side or until golden brown and crispy.
11. Place each cooked piece on a paper towel-lined plate to absorb excess oil.
12. In a small saucepan, add cream sauce ingredients and cook over low heat until cheese is thoroughly melted.
13. Slice Roma tomatoes lengthwise into 1/4-inch slices.
14. When chicken and cream sauces are finished, prepare each sandwich by opening an onion roll (or other bun) and placing the chicken on the bottom, followed by the cream sauce, 2-3 slices of tomatoes, and 2 fresh basil leaves.

canola oil, basil, tomatoes, onion rolls, chicken, salt, ground black pepper, lemon juice, tarragon, garlic, onion, canola oil, bread flour, milk, ground black pepper, salt, butter, mayonnaise, cheese, red pepper, garlic, lemon juice

Taken from cookpad.com/us/recipes/365645-italian-chicken-cutlet-sandwich (may not work)